Chicken Potato Chowder Recipes

CHICKEN POTATO CHOWDER

Chicken Potato Chowder image

A basic thick chicken and potato soup I created one night. Cook times are approximate, this can be left to simmer for a long time or could be done in a slow cooker

Provided by minipax84

Categories Chowders

Time 1h15m

Yield 3 Quarts, 10 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
4 garlic cloves, minced
2 sprigs rosemary, chopped
3 stalks celery, chopped
1 medium yellow onion, chopped
6 cups chicken stock
3 chicken breasts
8 medium potatoes, peeled and chopped
salt and pepper

Steps:

Preheat oven to 350 degrees.
In a large stock pot, heat olive oil over medium-high heat.
Add garlic and rosemary, sauté until fragrant (about 2 minutes).
Sear chicken breasts in oil just until browned on each side.
Place chicken breasts in oven, bake about 30 minutes, until no longer pink in the middle. While the chicken is cooking, finish the rest of the soup.
Add celery and onion to pot, sauté until just softened, 6-8 minutes.
Add chicken stock and bring to a boil.
Add chopped potatoes, cover. Maintain a low boil until potatoes are soft.
When chicken is done, remove from oven, let cool slightly then shred or chop.
Remove 2 cups of soup from pot and purée in a food processor, then return to pot. This will thicken the soup.
Add shredded chicken and season with salt and pepper to taste.
The soup can stay on the stove over low heat until ready to serve but the potatoes will continue to soften.

Nutrition Facts : Calories 289.8, Fat 8.6, SaturatedFat 2, Cholesterol 32.2, Sodium 253.7, Carbohydrate 36.7, Fiber 4.1, Sugar 4.3, Protein 16.4

EASY CHICKEN AND CORN CHOWDER

Easy Chicken and Corn Chowder image

This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.

Provided by Athyna

Categories Soups, Stews and Chili Recipes Chowders Corn Chowder Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

Ingredients

½ cup butter
1 small carrot, finely diced
1 stalk celery, diced
1 small onion, finely diced
1 clove garlic, minced
½ cup all-purpose flour
1 ½ cups white corn kernels
1 ½ cups yellow corn kernels
4 russet potatoes, diced
2 cooked rotisserie chicken breast halves, shredded
4 cups chicken stock, divided
2 ½ cups half-and-half
1 pinch nutmeg
salt and ground black pepper to taste

Steps:

Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 49.9 g, Cholesterol 77.1 mg, Fat 22 g, Fiber 4 g, Protein 15.2 g, SaturatedFat 13.2 g, Sodium 489.3 mg, Sugar 3.1 g

CHICKEN AND POTATO CHOWDER

Chicken and Potato Chowder image

This engine-revving chowder is quick and cheesy and so easy to serve before or after your favorite auto race.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 7

Ingredients

1 package Chicken Helper™ Oven Favorites® potatoes au gratin
1 can (11 ounces) whole kernel corn with red and green peppers, undrained
2 cups water
3 cups milk
2 cups cut-up cooked chicken or turkey (10 ounces)
1 cup shredded Cheddar cheese (4 ounces)
6 large round crusty dinner rolls

Steps:

Heat uncooked Potatoes, Sauce Mix, Au Gratin Cheese Sauce Topping, corn, water, milk and chicken to boiling in 4-quart Dutch oven, stirring constantly; reduce heat.
Cover and simmer about 15 minutes or until potatoes are tender.
Stir in Cheddar cheese; sprinkle with bread crumb Topping. Scoop out inside of each dinner roll to make bread bowl. Serve chowder in bread bowls.

Nutrition Facts : Calories 610, Carbohydrate 79 g, Cholesterol 70 mg, Fat 2, Fiber 4 g, Protein 33 g, SaturatedFat 9 g, ServingSize 1 Serving (1 1/3 cups chowder and 1 roll), Sodium 1730 mg

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